I like beans. Nathan hates beans. Apparently, it’s a texture thing… When this revelation came to light early in our relationship (no refried beans on tacos?!?! no chili?!?) it almost ended our relationship right then and there, except for the fact that he still likes hummus. When I learned this I knew we might be OK would live in marital bliss and this yummy hummus recipe has been the result.
Believe us…this hummus is A-MA-ZING. The following recipe combines our love for spice with an authentic, made-from-scratch hummus…make sure to start soaking the chickpeas the night before! To balance the heat of the hummus we also made a cool and zesty mango-peach salsa…not pretty, but super tasty.
Nathan and I decided to try our hand at this classic drink as a bridge between our spicy hummus and fruity mango salsa. The cool and refreshing fruit in the drink squelched the spiciness of the hummus and complimented the citrus and zest of the salsa very well. If only Nathan’s beer had been as good… he stopped drinking it and poured himself a glass of the sangria instead!
Follow the link here for our tasty and refreshing sangria recipe!
My brother-in-law Chris says that fruit-flavored beers are for sissies and I wanted to prove that they have their role by pairing one with the hummus and salsa. Unfortunately, I’m having a hard time thinking of good things to say about this beer…. it was a mediocre wheat beer with the slightest bit of blah-ish strawberry syrup flavor. It was drinkable at best and I quickly had my eye on the pitcher of Sangria.
-1 cup dried chickpeas (the smallest you can find)
-1/4 cup tahini
-Juice from 1 1/2 squeezed lemons
-3 garlic cloves
-1/2 teaspoon cumin
-1/4-1/2 tsp. cayenne pepper (to taste)
-Jarred jalapenos with juice (to taste)
Total Time: 10-20 hours. Prep Time: 30 minutes
1. Pour the chickpeas over a large plate. Inspect them and look for damaged grains, small stones, or any other thing you would rather leave out of the plate.
2. Wash the chickpeas several times until the water is transparent. Soak them in clean water over night with 1 tablespoon of baking soda. Then, wash and soak them in tap water again for a few more hours. The grains should have absorbed most of the water and almost doubled in volume.
3. Wash the chickpeas thoroughly and put them in a large pot. Cover with water and cook the chickpeas over medium heat until the grains are very easily smashed when pressed between two fingers. It should take around 1.5-2 hours, during which you should remove the peels and foam which float over the cooking water. When done, sieve the grains and keep the cooking water.
4. Put the chickpeas into a food processor and grind well. Leave it to cool a little while before you continue.
5. Add the tahini and the rest of the ingredients in to the food processor and grind until you get the desired texture and spiciness. If the Hummus is too thick, add some of the jalapeno juice or cooking water (depending on the spice level you prefer.) The hummus will thicken up some when it cools so it should be thinner than the actual desired texture
Serve with some good olive oil and garnish with your favorite fresh herb (we chose mint but cilantro, basil, or parsley would be great too!)
1 medium chopped fresh tomatoes
1 medium chopped fresh peache
1/4 medium red or vidalia onion
1 chopped and peeled mango
2 tablespoons chopped seeded jarred jalapeno pepper
3 garlic cloves, minced
Juice from 1/2 a lime
1/2 teaspoon minced fresh cilantro
In a large bowl, combine the first nine ingredients. Cover and refrigerate until serving.
I chose to pair our appetizers with my citrusy homemade Sangria. It was good but we thought it could have been better with a touch more sugar. Maybe 3-4 tablespoons instead of the 2 Tablespoons called for in the recipe? This depends on personal preference so do a taste test before serving!